Melt butter in non-stick frying pan.Add butter, onions, salt and pepper.Fry on med-low heat until onions are translucent because beets are already cooked.NOTE: To cook beets, trim them leaving appro ...
Soak olives 24 hours changing water several times.rinse and place with lemons, chillis in glass sterilised jar.cover with solutiuon 3T salt to every pint (575mls) water.cover with layer of olive oil ...
Toss the lemon with the salt and place in a canning jar.Cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week.Shake it occasionally.After a we ...
When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfec ...
Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes (this is where I add the slivered red onions); cook 2-3 minutes. Add spinach, pushing leaves down ...
Put ham into crock pot (make sure it fits!) Put syrup, applesauce and cinnamon into a measuring cup and whisk them together to form a glaze.Pour the glaze over the ham in the crock pot.Turn the croc ...
Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have ...
Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt.Stir fry and cook covered, stir occassional ...
How to go about making your delicious Rose and Orange Blossom water:Pick your petals and blossom early in the morning, ideally those which have been grown completely organically.Rinse the petals and ...
Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.Store in a jar in the refrigerator up to 6 months. ...